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What temp for simmering Chili on the Egg?

bicktrav
bicktrav Posts: 640
in EggHead Forum
I'm going to be cooking my first batch of chili on the egg tonight.  What temp should I be using?  Also, how do you all do it?  Direct?  Indirect?  Any advice on whether to use wood--and if so what kind? 
Southern California
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Comments

  • loveTheEgg
    loveTheEgg Posts: 573
    I do mind 350 indirect. set DO on top of plate setter. use the plate setter legs down. Good luck!
    Brandon, MS
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  • Boileregger
    Boileregger Posts: 614
    I made chili today. I did about 400 direct to brown the meat, then when I added tomato sauce and beans I reduced to about 300-350 to let it simmer. Turned out great!

    I didn't use wood today, but when I do I use oak - goes great with beef.
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  • bicktrav
    bicktrav Posts: 640
    Thanks for the help!  Got the chili on the egg right now with the platesetter in at 350.  Looking great so far!
    Southern California
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  • Cymbaline65
    Cymbaline65 Posts: 800
    edited November 2013
    Only thing I would add is to use the feet to elevate the DO above the plate setter only to keep the chili at the bottom from getting scorched. That happened to me once and it left a bitter aftertaste. After a few beers, nobody cared anyway.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • bicktrav
    bicktrav Posts: 640
    Chili turned out very well.  Had the pot sitting on the grid, which was placed on the platesetter (legs up).  Cooked at 350 for a few hours.  No smoke.  Excellent results.  I think next time I'll try to use a little wood.  Probably oak with that recipe (which included beef).  Thanks for the help!
    Southern California
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